From the kitchen of Lillian Crease
This is my go to dish for a casual friend dinner. The key is the Italian sausage. I can’t eat lasagna with hamburger anymore, it just seems wrong to me. I think my Mom got this recipe from her favorite Italian restaurant in Wichita named De Fazio’s on North Amidon.
1 lb. Italian sausage (loose meat)
1 clove garlic, minced
1 T. basil
1 1/2 tsp. salt
1 can (1 lb.) tomatoes, chopped with juice
2 small cans tomato paste
10 oz. lasagna noodles
3 cups cottage cheese
2 beaten eggs
1/2 tsp. pepper
1/2 cup parmesan cheese
1 lb. shredded mozzarella cheese
Brown meat slowly; drain off fat. Add tomatoes, tomato paste, and garlic. Simmer, uncovered, 30 – 45 minutes, until sauce is thick, stirring occasionally. Cook the lasagna noodles in a large pan (dutch oven) until tender; drain; rinse in cold water. Meanwhile, combine cottage cheese with eggs, seasonings and parmesan cheese. Place 1/2 noodles in 13 x 9 x 2″ baking dish, spread 1/2 of meat sauce, then 1/2 of mozarella cheese, then repeat layers. Bake at 375 for 30 minutes. Let stand 15 minutes before cutting.
Serves 6 – 8